hey guys. i'm planning on making a stout and a slightly bitter belgian wit. take a look at the recipes below and give me some feedback please. these are recipes that I have cobbled together from multiple recipes I found here (and elsewhere). these are using extract and steeping grains.

for the chocolate i'm trying to decide on the following: bakers chocolate + lactose in boil OR chocloate extract in keg OR lactose in boil and cocoa nibs in secondary. i'm leaning towards the last one. i want this beer for an end of the day sipper.

I've never made a Belgian Wit as an extract + steeping grains recipe. The flaked grains probably won't add much to the beer other than some starch haze, since they require mashing to convert to sugar. You could probably add a pound of Pilsner malt, doing a mini-mash instead of a steep, and get some conversion.

Instead, I'd probably just use all Wheat extract (that is ~50% wheat malt, which would be appropriate for a Wit) and leave out the flaked grains. The hopping schedule will probably make this beer very much like a Pale Ale, but the yeast and spices might make it interesting.

The stout looks fine. it might be a little more complex than it needs to be, but there's nothing in particular that I would recommend leaving out, though. I'd go with your final choice for the lactose and chocolate. Be aware that this will probably finish with an FG of closer to 1.020 than 1.011. Many extract brewers prefer to get all their beer color from the roasted steeping grains, instead of the dark extract, to get the FG lower, but I think you are probably going for a sweet beer, here, so you can try it and see what you think.